Steamed Dorado with Ginger Butter and Cilantro, Japanese Style
2 servings
25 minutes
Steamed dorado with ginger oil and cilantro in Japanese style is a harmony of flavors and textures characteristic of Japanese cuisine. The tender, soft meat of the steamed fish retains its natural juiciness, while the aroma of fresh ginger and cilantro adds lightness and freshness to the dish. Drizzling with hot ginger oil gives a subtle crispy note, softening the vegetables, while drops of soy sauce reveal the umami component. This dish is not only elegant in presentation but also nutritious, as steaming preserves maximum nutrients. This method of cooking fish is popular in Japanese culture, where balance of flavors and minimalism in ingredient processing are valued. Dorado enhanced with ginger oil becomes a refined gastronomic delight that pairs perfectly with a light side dish and a cup of green tea.
1
Clean the fish from scales, entrails, and gills. Make cross cuts on each side. Salt it. Wrap each dorado in baking paper to form an envelope.
- Dorada: 2 pieces
- Salt: to taste
2
Cook the fish in envelopes in a steamer under a lid for 12 minutes.
3
During this time, pluck the cilantro leaves from the stems and make two thin slices from the young onion. Slice the ginger into thin petals and fry in olive oil until crispy.
- Fresh cilantro (coriander): 4 stems
- Onion: 0.5 head
- Fresh ginger: 1 tablespoon
- Olive oil: 4 tablespoons
4
Place half-ring sliced onions and cilantro leaves on the prepared dorada. Drizzle with hot ginger oil — it will soften the vegetables with its temperature. Spray with soy sauce.
- Onion: 0.5 head
- Fresh cilantro (coriander): 4 stems
- Olive oil: 4 tablespoons
- Soy sauce: 2 teaspoons